Zucchini Lentil Gratin

A hearty yet light gratin of tender zucchini rounds layered with earthy green lentils, crumbled feta and mozzarella, bound together with a herbed egg custard and baked until golden.

Ingredients

  • 2 medium zucchinis, sliced into rounds (0.5 cm thick)
  • 1 cup green or brown lentils, cooked and well-drained
  • 100 g feta cheese, crumbled
  • 50 g mozzarella (low-fat), shredded
  • 3 eggs
  • 1/2 cup low-fat Greek yogurt (replaces heavy cream)
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Preheat oven to 190°C and lightly grease a medium baking dish with olive oil
  2. Layer half the zucchini slices evenly across the bottom of the dish
  3. Spread the cooked, well-drained lentils evenly over the zucchini
  4. Sprinkle half the feta over the lentils
  5. Layer the remaining zucchini slices on top
  6. Whisk together eggs, Greek yogurt, garlic, oregano, salt and pepper in a bowl
  7. Pour the egg mixture evenly over the layered vegetables
  8. Top with remaining feta and the shredded mozzarella
  9. Bake for 35–40 minutes until golden brown and set in the centre
  10. Rest for 5 minutes before serving and garnish with fresh parsley

Notes

  • Ensure lentils are very well-drained to avoid excess moisture making the gratin watery
  • Pat zucchini slices dry with a paper towel before layering for best results
  • Leftovers reheat well in the oven at 170°C for 10 minutes
  • Portions are for two people

Variations

  • Swap feta for goat cheese for a milder, creamier flavour
  • Add a layer of thinly sliced tomatoes between the lentils and top zucchini for extra colour
  • Use red lentils instead of green for a softer, more blended texture
  • Add a handful of fresh spinach over the lentil layer for extra greens
  • Sprinkle with sunflower seeds before baking for a light crunch

Why This Meal Is Good For You

  • Lentils are rich in plant-based protein and soluble fibre, supporting a slow and steady blood sugar response — ideal for metabolic health and sustained energy
  • Zucchini is very low in calories and high in water content, supporting healthy digestion and skin hydration
  • Eggs provide high-quality complete protein and choline, which supports brain health and liver function
  • Greek yogurt replaces heavy cream, significantly reducing saturated fat while adding gut-friendly probiotics
  • Feta contains conjugated linoleic acid (CLA), which has been linked to reduced inflammation and improved body composition
  • The low glycaemic index of this dish makes it well-suited for long-term blood sugar regulation and heart health